Supplementation of wheat products with cassava and pigeon pea flours is a sustainable way to produce economical and nutritious baked products. The aims of this study were to evaluate the effects of cassava and pigeon pea flour supplementation on the physicochemical properties (chemical composition, viscosity, dough rheology) of flour blends, baking quality (bread and cookies), and digestibility of baked products from blended flour samples. Findings revealed that supplementation with pigeon pea flour increased protein content of the bread and cookie products. However, incorporation of cassava and pigeon pea flours resulted in significantly impaired bread quality, such as lowering of loaf volume and height. The quality attributes of blended flour cookies were superior to those of control (wheat cookies). The total hydrocyanic acid content of baked samples was significantly higher when added cassava flour levels increased, though still below the maximum allowable amount of 1 mg/kg. Both carbohydrate and in vitro protein digestibility decreased as wheat flour was substituted with cassava and pigeon pea flours, but still was above 50%.
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